A big thank you to reader Kim who suggested I make a batch of beet hummus with my found winter beets that were hiding under the soil a while back. I slightly adapted the recipe she sent in and absolutely love the way this hummus turned out! Here is the recipe:
Ingredients
2 medium beets, roasted
1 15 oz can white beans, rinsed and drained {thanks Mrs. Hillbilly!}
1 large garlic clove, peeled
1 1/2 teaspoons lemon juice
1/4 cup olive oil
1 teaspoon salt
Directions
Preheat oven to 400 degrees.
After you have scrubbed and peeled your beets, cut them in half and toss with a wee bit of salt, pepper and olive oil. Roast beets in the oven until tender {about 45 minutes}.
Place cooled beets, peeled garlic, lemon juice, beans, olive oil and a dash of salt and pepper in a blender {or food processor} and blend until nice and smooth.
Serve with fresh vegetables or fancy crackers.
Looking for a few more awesome dips? Check out the book Skinny Dips by Diane Morgan, it rocks!
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.
Mrs. Hillbilly says
I would love to taste this too! Any left overs?
Mavis says
Gone! 😉
Angela says
This would be a good dish for Valentine’s day; it is the right color. 🙂
Veronica says
I thought for sure my kid would love this (It’s pink!), but they thought it tasted “like plastic”. It had a really beet-y flavor and was too earthy for the kids I guess. (They like raw beet greens in smoothies, so I thought they might like this.) I served it with carrot sticks, fresh picked green beans (from the garden), and crackers. We will not be making this again, sorry.
Mavis says
That earthy flavor is what I love best about it! Sorry it didn’t work out for you!